hannahp57

i cant say for sure....(as i am not an expert) but i am thinking if you dont have overt symptoms then you are probably not a super sensitive. again, i could be wrong! but you will probably be fine with products labeled gluten free and most of the products that have been proven to be made on dedicated lines. i am not what i consider super sensitive. my only allergies are gluten intolerance, MSG and artificial sweetners. i eat gluten free labeled products and a lot of mainstream products as well and have been very good about not getting glutened. and i have the digestive symptoms predominantly so i KNOW when i have been glutened. read labels and check with the maunfacturer and you'll be fairly safe. mishaps will still happen but i think as you get used to this you'll do fine

i havent tried honey kix. i eat the post varieties though.. cocoa and fruity pebbles. and i think i may have been cc'd one time but i have bought at least one box every week for like a year now so one out 50-ish isnt too bad. i still buy them. i eat the regular rice chex with no problems but for some reason those honey nut ones were hard on me

Those ingredients should all be safe. i think you're good!

i made mac and cheese yesterday... i decided to brown hamburger and add that to make a hambuerger heper type meal (only healthier and gluten free!). it turned out okay but the sauce that i thought was going to be too cheesy seemed to disappear once the meat was stirred in. the dish had very little taste. i need to 1.) season the meat next time-i spaced this time haha and 2.) figure out if the sauce should be increased or made in a different way than for regular mac and cheese when meat is added.

any thoughts, ideas, hints from anyone would be great!

it took me six months before i could eat anything processed without being sick. 6 months! so give yourself a few more weeks of eating fruits and veggies and other whole foods and maybe your stomach and intestines can heal. i tried certified gluten free oats at 6 months and they made me sick.... at 2 and a half years i tried them again and now i can eat them with no issues. some things will not be okay until you are further into the healing process. it gets better though. i reintroduced dairy at 10 months i believe and havent had any dairy issues since then. good luck!

There was an article about this a while back in (i think) Living Well... but that might not be accurate. i'll try to remember for sure. anyways, i read that gluten free can reduce inflammation along with increasing your intake of omega 3 fatty acids

i got sick from them... not quite gluten sick but i cant even look at them now. rice chex treat me just fine though... i have no idea why. kinda disappointed

sorry to say the previous poster was absolutely correct. every person is sensitive to a different level and some things bother us more than others.

for instance, i am not a super sensitive but if i get a little bit of cross contamination i usually have a pretty good idea because i will feel a lot of pressure in my stomach and a small cramping feeling in my stomach. nothing serious but it makes me uncomfortable enough that i will not eat that again. tostitos do not give me problems but lay's chips have in the past. i eat cocoa pebbles and fruity pebbles with no problems along with rice chex. but for some reason the flavored chex cereals give me issues. you will soon learn how sensitive you are... and if you get a reaction from a product quit consuming it for a while. you may have gotten a contaminated bag. if you buy it again a few weeks later and have the same issues then maybe you are sensitive enough that they're facility is not safe enough to keep you safe. some even react to gluten free products because they are not required to test down to 0ppm. for some 5 and 10 ppm is still too much. but if you are that sensitive you will probably be able to tell with every product you buy

found a recipe while surfing through gluten free cooking blogs and remembered seeing this post so i thought i'd share. the picture looks yummy! just scroll down the page til you see the polenta triangle recipe

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its from the gluten free bay blog, which seems to have a lot of good recipes but i have only tried a couple

i have had luck baking a loaf of banana bread with pamela's mix. i took it with me to San antonio when my fiance graduated AF basic training. it stayed fresh all five days i was there in an airtight container and a cooler. i would bake a loaf the day before you leave and you'll have at least one bread product for the first couple days. you can pack crackers to take with you, some of my favorites are glutino and schar and nutthins. i like them with cheese and lunch meat but you probably cant do that very easily without a fridge. there are little individual sized apple sauce and fruit cup containers. i prefer fresh fruit though. also dried fruit like craisins would travel very well along with mixed nuts and granola.

i got lucky and caught it on repeats. that was so neat watching those chefs struggle with things some of us deal with every day. like having to pull quinoa pasta apart

and it was neat to learn about zooey deschanel. i looked it up and found (according to one website-this is my disclaimer in case they were misinformed haha) that she is gluten intolerant and allergic to dairy and eggs. it also stated that she has a sister who began the vegan diet and that she started following that also.

thanks for posting!

yea i get that HEAPS, people makes jokes about me beingallergic to food in general saying that 'tepy is allergic to evreything' when someone offers me a cookie or something... its almost like people act like i am a hassle to be around-what the hell to the think its like to live this way..ignorant f***************

oh yeah that too.. for my a while my friends and people at my high school would always say "oh yeah hannah is allergic to lunch" and crap like that. and for a while at work they called me the girl allergic to everything "even water"

but that last one made me laugh water allergy

I think most of the worry is about getting it in your mouth by mistake or something. i mean for those of us who do not react with skin rashes. i have never checked topical pruducts and have never noticed any reaction. the only thing i avoid are the hand sanitizers that may not be safe because chances are that stuff isnt always fully absorbed before the next time you put something in your mouth. i dont want sanitizer gluten all over my m&ms

The only thing i have to offer is a bit of encouragement. I was diagnosed at 16 and met a guy i wanted to date a year later (i married this guy). when we first started dating i determined that i wasn't going to tell him i was gluten free because i thought it would make me look like a freak and i had met other guys who liked me but decided not to date me once they discoevered taking me out to eat wouldnt be easy. i really liked this guy and was afraid that would happen again. so my solution was to just not eat in front of him, and if i did eat it was a very small amount... well obviously i told him eventually... and you know what. he was RELIEVED! he said he had been worried that i was anorexic and that i had real issues. my point here is that you never know how someone will reaxct til you try talking to them about it. and most of them are not going to treat you like a frealk. i almost scared away the man i was supposed to be with because i gave him the completely wrong idea. if you said im diabetic and turnd down a piece of cake no one would so much as blink. the trick is to talk about lke it is that common. because to some people it is. . like others have mentioned some people already know others who have it or have heard of it at the very least

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i eat tostitos quite often (twice just this week already) because i had looked it up and they were considered a safe food. according to the website they still are? where did you see they are no longer safe?

Shared kitchen, just me and my husband here. i keep gluten containing products that we do continually buy (raisin bran, crackers, etc.) are on the side of the kitchen where food prep does not take place so there arent any crumbs falling all over my space. i keep one container (sealed plastic) of wheat flour on my counter so there is no possibility of it being opened without my knowledge and spreading its gluten germs all around my shelves (hehe). other than that the only precautions really necessary are suirt-bottle condiments, separate butter containers, and i taught hubby to either get enough peanut butter the FIRST time he dips the knife in there... or "go ahead and use another knife, i will be angrier if i get glutened than if i have to wash extra flatware"

this is not an issue we have had ANY problem with. no arguments, no glutenings, nothing. when we have company they are told no double dipping period. if you touched bread and want something else then you have to wash. simple as that

when we have kids.... things may change but we cross that bridge then, not now

i found a really good teriyaki chicken recipe that my husband loves! i found it on this site as a matter of fact. also i usually bake muffins at the beginning of the week. two of those plus two scrambled eggs with cheese is a good breakfast. i like plain salted rice but others get tired of plain foods more quickly than i do.

honestly i could eat mashed potatoes eveyr single day and not get tired of them

chocolate once a day is a must. along with fruit, like you said

other things i enjoy making are fried chicken, and baked chicken with a light seasoning of mixed pepper and olive oil. i dont like to eat a lot of red meat because too much of it greatly upsets my stomach at times. i cannot figure out why some days are bad and other days there are no problems.

i have learned that when i talk about my intolerances like they are no big deal, then other people will try to act like it is too.

one time someone asked me to try some of this diet ice cream (sugar free fat free) anyways i basically said "oh no thanks, you know, im gluten intolerant and allergic to artificial sweetner" and they tried to nod wit me like oh yeah that makes sense. they will probably ask you questions but talk about it like you're an old pro not like this is something weird and awkward. its like reverse peer pressure lol make them feel like they should have already been aware of these types of things... also with those restaurants. if its one you're not aware of, give them your dining card and ask to speak with the manager or chef. perhaps they will suggest something or prepare some plain meat and veggie meal for you

you are SO much braver than i am. i cannot make myself eat any form of fast food other than a salad. and i cant even eat most of the dressings because of stupid MSG

make you are inquiring about safe ingredients and food handling at all these places. is every fryer dedicated? have they made sure that they washed there hands before they put your burger patty on the lettuce? is the enchilada sauce safe at every location?

im going to restate what was previously mentioned: if you are eating at fast food places often you are going to get glutened. you may not be sensitive to CC but the damage can be happening still. i got glutened at a nice sit down restaurant that had a gluten free option menu and the waistaff and kitenstafff has previously proven themselves very knowledgable about safe practices. i had eaten there before no problem. but while one visit may go perfectly the next time, someone can misunderstanf or forget. whatever the case may be. fast food is not worth it i promise.

i like MoJ's idea. i think baking a cake with them sounds like a fun idea

also what about fried chicken or chicken fingers?

fried chicken coating mix:

1_1/2 C cornmeal

1_1/2 tsp salt

1 tsp pepper

3.4 tsp xanthan gum

3/4 tsp baking soda

mix that up and use it like flour coated over chicken that you've dipped in egg or milk or water. i usually do egg and milk mixed with salt and cayenne pepper for dredging. (if i dont have cornmeal, i use 1/2 C cornstarch and 1/2 C potato starch. if you do this cut back xanthan gum and baking soda by 1/4tsp)

chicken fingers:

Ingredients

3 large chicken breasts, cut into fingers

2 eggs, lightly beaten

2 tablespoons amaranth flour

2 tablespoons cornmeal

1 teaspoon garlic powder

fresh salt and pepper

3 cups gluten-free cereal, flaked variety, crushed

Directions

1Preheat oven to 400

I've always been a fan of fresh produce, and farmer's markets and farm stands are a lot of fun, and a good habit to form. On past vacations, we've gotten off the interstate, to drive the state roads, just so we can stop at these great places!

Another poster indicated how "nutrient dense" gluten free products are. Meaning they have more calories than similar products prepared from wheat. I found this out recently on my first foray into a local health food store. I was looking for some gluten free snacks and cereal for my daughter. But because if they're around I'll eat it - and I don't have her metabolism - I studied the nutrition labels before I purchased.

What I found is that almost all the prepared cereals that were more or less analagous to the things she's used to eatig for breakfast had about double the calories for the same serving size. I finally found one puffed rice cereal that was more similar in calorie and fat content. We like it.

I focus in on the fat grams because I have a hereditary tendency for high cholesterol and a few years back my doctor threatened me with cholesterol meds. He gave me six months to get my cholesterol from over 250 to under 200. I was successful, because I watched out for the ole fat grams. I lost a few pounds in the process as a side effect.

you don't need to be - or want to be - fat gram paranoid because your body does need some fats. I've been reading lately about the misnomers associated with animal fats and I have actually started using butter (for baking) again and eating more red meat.

On the other hand its probably not a good idea to eat processed or prepared stuff that's loaded with fat. And I was really surprised at the high (or what I consider to be high) amount of fat grams on the labels. The cereal I picked was more moderate in this regard.

The gluten free crackers and snacks (other than puffed rice cakes) - same story. Big calories, high fat grams. So I am sticking to my homemade brown rice crackers. They are wicked easy to make if you want the recipe.

For those of you who do your own baking - here is a useful website.

Open Original Shared Link

this allows you to plug in the ingredients of a recipe and get a complete nutritional analysis. you are asked for the number of servings and you get the values per serving.

I did this with my cracker recipe, to consider whether to use butter or olive oil. guess what butter was better.

Also I found that one of my crackers is the equivalent of 3 or 4 saltines! However we find that they are more satisfying and filling so we are content with fewer>

I would love the cracker recipe. i have tried making crackers one time and they turned out quite badly, really salty and more like a waxy flat bread... either way i'd like to go a different way and try something different

i had almost the same reaction from honey nut chex. fatigue and brain fog but for me i was also nauseous and cramped up most of the day. not fun. i havent even been able to look at a box since then. i can eat the rice chex and had no problems. i also made a "krispie treat" with the chocolate chex and had no issues. honey nut chex just arent okay with my system for whatever reasom

Definitely let us all know how it goes. my husband and i have birthdays 6 days apart so we were wanting to go between the two days. i have heard a couple of good experience stories and no bad experiences so i think if you call ahead you will have a good time

have fun and good luck!

i think they are working on new things. i asked to be put on the list as well. i think they did the coupon as a tool to get feedback. you know, if noone had called, they might have decided this wasnt as good an idea as they originally thought. so now that they had such an overwhelming turn out of calls i bet they will try to get more products available to us. betty crocker is my newest hero

i have a shared kitchen. we have two butters. one for me and one for him so that he can double dip with no worries. they are different brands so no risk of confusion. other things like ketchup that you pour out i dont worry about. also i wash my counters before i do any baking or cooking. that sounds anal but i feel like it is the easiest way. it also forces me to lean my counters every day

other ideas are to come up with an identifying marker that they will see and think of you. for instance keep a marker in your kitchen.. and on your containers wrote gluten-free or find a color coordinated sticker system.

as long as everyone is on the same page and their isnt any hostility you should be fine. compromise is. good.

toasters have to be separate along with any scratched cast iron or teflon. you also need separated gluten free woden things like bread boards and wooden spoonds. thigs like these are pourous and potential for glutening

i called! i also told my momma and sister about them. the brownies are pretty much amazing